Carbe Diem!, Chef’s Kiss Sample Pack, Spaghetti, Penne & Elbow, 55% Fewer Net Carbs with Traditional Flavor & Texture, Chef's Kiss Sample Pack (Spaghetti, Penne, Elbows)

I am an Italian-American trying to lose weight. I eat a varied diet even with calorie restrictions, but the one thing I struggled with was pasta. I could not make traditional pasta work for my calorie goals and also have it fill me up (two ounces is just not enough). I tried so many alternatives and they were terrible. And it sucked! I really missed pasta nights and was concerned that depriving myself of something I love so much was ultimately going to torpedo my weight loss efforts.Carbe Diem is great because it is actually made of wheat. The calorie count makes it doable to have a double serving (4 ounces) and have it fill me up and keep me on track. I love that I am getting lots of fiber and protein, both which can be a challenge on this few calories. It feels like a real treat but I am full and satisfied.The price can be a bit steep if you’re trying to feed a crowd but for me eating a double serving per week, it’s totally worth it. I highly recommend following package boiling times: this wheat takes longer than you think to reach al dente.

Why did you pick this product vs others?:I’m watching my weight and hated giving up my favorite pastas because I missed the taste and texture. I simply for health reasons just stopped making it.This product comes as close to meeting my expectations and is a great healthy substitution. I use it in all my pasta recipes . The funny thing is all of their varieties of pasta take the same time to cook, 13 to 15 minutes. I like to cook my pasta around 17 minutes . I was never a big al dente fan. I think this pasta is great along with a good marinara sauce. My wife and daughter would like me to substitute plant based sausage and meatballs. That I can’t do. My father had an Italian restaurant and this would be pushing it a little😂 .

OK, I never come back on Amazon and reviews. I probably should because I buy enough off of here, but I was so torn about what noodles to buy switching over to a keto diet and finally building up the courage to try keto pasta (and not ruin a whole meal) after seven months, I feel like I should probably Let everybody else in on a little secret. This is hands-down, the best pasta you can ever eat on a keto diet, or ever. In fact, I don’t know if we will ever go back to regular noodles. As long as you follow and trust the cooking time, which sometimes ends up being a little bit longer than you think it should be for al dente type pasta (yes, that’s important) you are going to be so glad you bought these. Yes, they are a bit more expensive than traditional 0.99 pasta, but everything I had hoped for in these exceeded what I ever expected wanted in a traditional noodle. have found even better benefits and taste in these. Like I said, I never leave reviews on Amazon, but for those of you that are trying to find a good noodle and struggling with a pasta craving on a keto diet, this is the one to go for. Quit searching. If my husband said these taste nothing different than a regular noodle then I feel like that is a big selling point coming from somebody that grew up on pasta, tortillas, rice, etc..

This is a really good product. I can't give it 5 stars because to earn that in the low carb/keto category you gotta make a product I can't distinguish from the full carb version. This is probably the product I've tried that comes closest.I've had many of the no carb, and SUPER low carb versions of pasta and they all come out like rubber. I've made my own with resistant wheats (haven't tried resistant tapioca yet cause I can't find it). All of that was pretty good. I've tried shiratake, pea protein, and lupin flour, and that's all gross to me. I think these guys really figured out the truth: you gotta put some semolina in it if you want to get the texture close to the real thing. Anybody of you crazy enough to try to make keto pasta using mainly fibersol-2? Well I was. Don't try it!It takes a long time to cook. I don't time it; I just let it go till it's done. I'm pretty sure you could boil it forever and the texture would never change. It goes from being dry to being a little too al dente when it's done. And like I said, the texture is close but it is distinguishable from the texture of true semolina pasta. The flavor is great but it does have a slight bit of that distinct flavor that comes with all resistant starches.And it's quite low glycemic. I don't have my exact numbers but maybe I'll get the before and after values the next time I cook some up. I generally try to have a 6:1 carb:fiber ratio (which is steel cut oats) or better diet. As the ratio goes below 6 the food gets healthier. As the ratio goes above 6 it gets less healthy. Carbe Diem has a ratio of 40:24. I bet you'd have difficulty finding a salad with a 1.67:1 ratio! If you want a 1:1 ratio, go outside and gnaw on a tree trunk. Don't really.

I started using Carbe Diem products several months ago as I was trying to cut my carbs and still enjoy pasta. These are the best on the market in my opinion. I also have purchased and like Fiber Gourmet, but FG is expensive. That is the main reason I tried Carbe Diem. It is cheaper but every bit as good and I really don’t think most people would be able to tell the difference between this low carb pasta and regular pasta. Will be a regular customer!

THANK YOU, CARBE DIEM!!! Pasta is back on the menu for me even though I follow a low carb lifestyle!!! This is 100% the best low carb pasta I've ever tried and I've tried a lot over the years hoping for something that mimicked the real thing - while it's not exactly the same as traditional pasta, it's the closest you'll get in taste, texture, and shape!!! It cooked up so well (not mushy or grainy and it held its shape) and most importantly, it didn't spike my blood sugar. I just added it to my Amazon subscriptions so I'll never be out!!!